Easy Hay-Rice
Moisture-Rich Hay-Rice Cooked Without Water Using CUCKOO’s White 3-Burner Induction Cooktop
Let’s make Hay-Rice without adding any water, using only the natural moisture from the ingredients! Oh, and if you don’t have Hay-Rice sauce on hand, you can easily make it using leftover tonkatsu sauce or barbecue sauce at home. If you check the ingredient lists, they are quite similar to traditional Hay-Rice sauce ingredients! The CUCKOO induction cooktop used here features the same IH technology found in CUCKOO rice cookers, ensuring consistent temperature maintenance and minimal fluctuations, making it perfect for waterless cooking. Its ultra-high temperature technology quickly reaches high heat and maintains it steadily, which is truly wonderful. Compared to other induction cooktops, it has a coil that is 25% wider, allowing for optimal heating performance even with less expensive IH cookware. With technology proven by over 18 million units sold (rice cookers + electric ranges), you can trust it! Furthermore, the white design brightens my kitchen, and the absence of a surrounding frame gives the illusion of a larger space. ^^ This recipe was created in partnership with the product. https://bit.ly/3cFSia6
Main Ingredients- Beef for stew (cut into cubes) 150g
- Potatoes 2
- Carrot 1
- Tomato 1
- Onion 1
- Mushrooms (e.g., button or cremini) 80g
Cooking Instructions
Step 1
First, prepare the vegetables that will add flavor to your Hay-Rice. Peel the potatoes, carrot, and onion, then cut them into roughly 2cm (about 1-inch) cubes. Dice the tomato into similar-sized pieces. Trim the stems off the mushrooms and cut them into quarters or bite-sized pieces.
Step 2
Melt 20g of butter in a heated pan. Add the 150g of beef for stew and a pinch of black pepper. Sauté until the beef is lightly browned on the outside. It doesn’t need to be fully cooked at this stage; the juices released during cooking will add depth of flavor.
Step 3
Once the beef is lightly browned, add all the prepared diced vegetables (potatoes, carrot, onion, tomato, and mushrooms) to the pan. Stir-fry them together for about 2-3 minutes until the vegetables begin to soften slightly. Pre-sautéing the ingredients like this helps to enhance their individual flavors and aromas.
Step 4
Now it’s time for the star of the dish: the sauce. Pour in 300g of tonkatsu sauce or barbecue sauce. Stir gently for about 1 minute to combine it with the ingredients. Be careful not to overcook, as the sauce can burn.
Step 5
Cover the pan with a lid and let it simmer over low heat until the ingredients are thoroughly cooked. Even without adding any water, the moisture from the vegetables and the sauce will create a wonderfully rich and moist stew. Cooking with the CUCKOO white induction cooktop and a white pot makes the process even more enjoyable!
Step 6
I cooked this on the CUCKOO induction cooktop set to level 5, with the lid on, and nothing stuck to the bottom of the pot – everything cooked beautifully. This is thanks to the CUCKOO induction’s wide heating coil and excellent temperature control. If you’re using a gas stove, cook over medium-low heat and stir occasionally to prevent the bottom from scorching!
Step 7
Spoon the well-cooked Hay-Rice generously over a bed of warm rice. The contrast with the rice will make it look even more appetizing.
Step 8
Finally, top it off with a perfectly fried egg and a sprinkle of fresh parsley flakes for a beautiful presentation. Enjoy your delicious and visually appealing homemade Hay-Rice!
